If it could only be like this always – always summer, always alone, the fruit always ripe.
Evelyn Waugh
If it could only be like this always – always summer, always alone, the fruit always ripe.
Evelyn Waugh
Vines will be planted, corn will spring up, a whole growth of new crops; and people will still fall in love in vintages and harvests yet to come. Life is eternal; it is a perpetual renewal of birth and growth.
Emile Zola
4 corn cookies, chopped roughly
directions:
Churn custard according to your ice cream maker’s directions.
Once churned, layer 1/3 of the ice cream into a loaf pan or other freezer-safe container.
Sprinkle 1/2 of the chopped corn cookies onto the ice cream, then drizzle the caramel over.
Layer in the same manner once more.
Finally, top everything off with the final third of the ice cream, then place in a freezer to set for at least 2 hours before using.
You may need to let the ice cream thaw slightly before scooping to serve.
I find myself standing on a precipice, peering down, cookie in hand.
I find myself staring at a page the color of milk, devoid of text.
I find myself adrift on the oceanic interwebs, floating, but not peacefully.
I have lots to write about. My thoughts just won’t come out as crisply and concisely as they are in my head.
I’ll be honest. I’m apprehensive. Scared, even.
I don’t know what will become of my blog now that I’ve introduced these WISE posts.
How much more thought and time will have to go into a post? (As of now, one post, comprised of just the writing, photoshopping, and formatting, let alone the preparation of the featured food, takes me roughly 1 1/2 hours.)
I have tried, and will continue to try, to put meaningful thought and time into a couple of my blog posts.
I don’t want to say it’s true, but it is: now that my blog is becoming, on a once weekly basis, a school-tool, I am more nervous about writing.
Do I sound silly and shallow? (Always.)
Am I proper enough?
Can I use y’all? And lol?
What will become of my “diva” and “stupid” labels?
Are they off limits?
I pray that you, my lovely, lovely, readers (or lookers… I know many come for the food porn photos only, [Editor’s note re: food porn: perhaps too callous?] and that is totally one hundred percent fine by me), will stick with me as I branch out into a new and distinctive field: creating blog posts that I know my teacher will see.
I shall have to test the waters; the waters I shall test.
In the meantime, let me talk about what I know best: dessert.
The inspiration for this dessert came from the idea of “Mexican hot chocolate,” which involves cocoa, cayenne, and cinnamon. From there, my mind jumped instantly to cajeta, the traditional goat milk-version of dulce de leche, which is often spiced with a pinch of cinnamon.
By then, I was spinning off on a Latin American tangent: I wanted to include corn (I had seen the wonderful corn cookies from Milk Bar recently), avocados, limes, bananas, etc.
With a firm flavor base in my head, I edited components out.
I knew I wanted to do a sweet “guacamole,” in the form of a lime-avocado purée.
I knew I wanted to use corn cookies.
I knew I wanted an ice cream.
I knew I wanted fluffy sponge cake and bittersweet ganache.
Here’s the result.